Cashew Free Ginger-Scallion Plantain Tostones
These crispy double-fried plantain rounds hit that perfect sweet-savory note, with golden, crackling edges and a tender center that soaks up every drop of the bright, punchy sauce spooned over the top. The ginger-scallion topping — built from fresh ginger, coconut aminos, lime juice, and a whisper of turmeric — comes together in minutes and tastes like something you'd order at a restaurant and immediately try to reverse-engineer at home. Coconut oil does the heavy lifting in the fry, giving the tostones a subtly rich flavor without relying on any tree nut-derived fats, so the whole dish is naturally free of cashew concerns from start to finish. The double-fry method is the real secret here: the first pass softens the plantain, smashing flattens it into that signature disc shape, and the second fry locks in the crunch. Every ingredient listed is straightforward and easy to source, with no hidden nut pastes or blended sauces to second-guess. Fresh cilantro and a squeeze of lime at the end lift the whole plate and make it feel genuinely festive. Whether you're serving these as a snack, a starter, or a side, they disappear fast.
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Learn more →Ingredients
4 servings
For the tostones
- 2 large green plantains
- ½ cup coconut oil
- ½ tsp fine sea salt, plus more to taste
For the ginger-scallion sauce
- 4 scallions, thinly sliced (green and white parts)
- 1 tbsp fresh ginger, finely grated
- 2 tbsp coconut aminos
- 1 tbsp fresh lime juice
- 1 tbsp extra-virgin olive oil
- ¼ tsp ground turmeric
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
In a small bowl, combine the scallions, grated ginger, coconut aminos, lime juice, olive oil, and turmeric. Stir well and set aside to let the flavors meld while you fry the plantains.
- 2
Melt the coconut oil in a large skillet over medium heat until shimmering and fluid, about 2 minutes. Working in batches to avoid crowding, add the plantain rounds in a single layer and fry for 3–4 minutes per side, until pale golden and just tender when pierced with a fork. Transfer to a paper-towel-lined plate.
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